Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Tea Bread with Cinnamon Butter




Source of Recipe


Michael Stadler, chef, Sanidas Cobblestone Inn


List of Ingredients




1 envelope (1/4 ounce) active dry yeast
1 cup warm water (105 to 115 degrees)
2 tablespoons sugar
1 teaspoon salt
1 egg
2 tablespoons solid vegetable shortening
2 1/4 cups flour (divided)
2 cups (4 sticks) butter, room temperature
1 teaspoon ground cinnamon
1 tablespoon honey



Recipe



To make bread: Dissolve yeast in warm water in large bowl. Add sugar, salt, egg, shortening and 1 cup flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth.

Cover, let rise in warm place until doubled in size, about 30 minutes. Stir down dough, then spoon into 6-ounce oven-proof soup cups (with 31/2-inch sides or higher) that have been sprayed with vegetable spray coating. Fill cups one-half full. Let rise until dough reaches top of soup cups or a little higher, about 30 minutes.

Preheat oven to 375 degrees. Bake 15 to 20 minutes or until golden brown. Let cool slightly. Meanwhile, prepare cinnamon butter by beatingbutter, cinnamon and honey together until smooth with electric mixer. Serve with bread. Makes 6 to 8 servings.